Instant Pot Butter Chicken (Printable)
Tender chicken in a rich, creamy tomato sauce with aromatic spices. Perfect over rice or with naan.
# What You'll Need:
→ Protein
01 - 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - ¾ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1½ tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground turmeric
09 - 1 tsp chili powder
10 - 1 tsp salt
→ Sauce
11 - 2 tbsp unsalted butter
12 - 1 large onion, finely diced
13 - 3 cloves garlic, minced
14 - 1 tbsp ginger paste
15 - 1 (14 oz) can tomato puree
16 - 1 tsp ground cumin
17 - 1 tsp smoked paprika
18 - 1 tsp ground coriander
19 - ½ tsp cayenne pepper
20 - 1 cup heavy cream
21 - 2 tbsp unsalted butter
22 - Salt to taste
→ Garnish
23 - Chopped fresh cilantro
# Directions:
01 - Combine chicken pieces with yogurt, lemon juice, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, and salt in a large bowl. Mix thoroughly to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
02 - Set Instant Pot to Sauté mode. Add 2 tablespoons butter and allow to melt. Add diced onion, minced garlic, and ginger paste. Sauté until onions become translucent and soft, approximately 3-4 minutes.
03 - Pour in tomato puree and add ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir constantly and cook for 2 minutes to allow spices to bloom and flavors to develop.
04 - Add the marinated chicken along with all remaining marinade liquid into the pot. Stir thoroughly to incorporate chicken with the sauce base.
05 - Secure the lid and ensure steam valve is sealed. Select Manual or Pressure Cook setting on High for 8 minutes.
06 - Allow natural pressure release for 10 minutes once cooking cycle completes. Then carefully quick-release any remaining pressure before opening the lid.
07 - Switch back to Sauté mode. Pour in heavy cream and add remaining 2 tablespoons butter. Simmer for 2-3 minutes while stirring continuously until sauce thickens and becomes velvety. Season with salt to taste.
08 - Serve immediately over basmati rice or with warm naan bread. Sprinkle generously with chopped fresh cilantro as finishing touch.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender, like it simmered all day even though pressure cooking takes just 8 minutes
- That finishing butter and cream turn everything silky and luxurious, the kind of sauce you want to soak up with every last bite of naan
02 -
- Yogurt can sometimes curdle under pressure even though it will eventually smooth into the sauce, so do not panic when you first open the lid
- The sauce thickens considerably as it rests, so do not be afraid if it looks slightly thin when you first stir in the cream
03 -
- Let the chicken come to room temperature before marinating for even cooking
- Taste the sauce before serving—butter chicken lives or dies by proper seasoning